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Consomme a LA Jardiniere

A clear consommé with turnips, carrots, peas, asparagus, cauliflower, cabbage, tarragon, and chervil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Consomme a LA Jardiniere

Ingredients

Directions

Prepare the vegetables

  1. Trim turnips and carrots into pea shapes.

  2. Cut cauliflower into sprigs and cabbage into rounds.

Cook and serve

  1. Cook turnips and carrots in a little stock until tender.

  2. Cook green peas and asparagus peas until tender.

  3. Cook all vegetables with care in the stock.

  4. Add the cooked vegetables to the clear soup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tarragon + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Turnip + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together184 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Asparagus + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turnips
Hold their shape as small pea-sized pieces and add mild sweetness when cooked.
Carrots
Add natural sweetness and a bright colour to the clear soup.
Green peas
Add tender texture and a fresh, sweet flavour to the consommé.
Cauliflower
Adds soft, mild body and a subtle savoury flavour to the vegetable mix.

The step that matters

Cook all vegetables with care in the stock. Vegetables cooked at different rates can turn mushy or stay firm. Cooking gently until each piece is just tender keeps their shape and texture, so they stay clean and distinct in the clear soup.

Swap the peas

How well each one fits the dish's main ingredients (turnip, carrot, asparagus, cauliflower, cabbage, tarragon, chervil):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against turnip, carrot, asparagus, cauliflower, cabbage, tarragon, chervil. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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